Orange Yogurt Popsicles Recipes

Steps:

• In a small bowl, combine the yogurt, orange juice concentrate and vanilla. Fill each mold or cup with 1/4 cup yogurt mixture; top with holders or insert sticks into cups. Freeze.

Steps:

• Stir all ingredients together.
• Freeze in small cups or popsicles makers.

Steps:

• Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
• Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture.
• Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again.
• To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes.

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

Steps:

• In a small saucepan, combine juice concentrate and sugar over medium-low. Cook, stirring, until sugar is dissolved, 3 minutes.
• Stir in yogurt and vanilla. Transfer to a large liquid-measuring cup, pour into ten 3-ounce ice-pop molds, and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Briefly run molds under hot water to release pops.

Steps:

• In a blender, whizz the mango until smooth. Stir in the orange juice, then pour into the popsicle molds. Press on the lids and transfer to the freezer overnight.
• In a blender, whizz the yogurt, berries, and honey until smooth. Pour into the popsicle molds. Press on the lids and transfer to the freezer overnight.
• In a large pitcher, mix together the water and the syrup and stir until the mixture has dissolved. Pour into the popsicle molds. Press on the lids and place in the freezer overnight.

Steps:

• In a blender container or food processor, combine yogurt, pineapple, and juice concentrate, and blend until smooth.
• Fill each drink cup with about 1/3 cup pineapple mixture, and freeze until partially frozen, about 1 hour.
• Insert sticks, and freeze until firm, 2 more hours.
• Peel off paper cups to serve.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
• Stir in yogurt until blended.
• Pour into 6 paper or plastic cups. Freeze 2 hours or until gelatin is almost firm. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 3 hours or until firm. Remove pops from cups before serving.